Place back over heat. Once simmering, reduce heat to low for 2 minutes, remove from heat and set aside.

Pour the prune sauce over each mushroom (leave some sauce to serve on rice) and bake for 30-40 minutes.

Basmati rice

Place the rice in a large bowl and fill with water. Stir the rice, the water will go cloudy. Once you've stirred for a minute, pour off the water. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 times.

Fill up the bowl 1 more time and let the rice soak for 30 minutes.

Drain the rice. Fill a medium saucepan with 1¾ cups water, add a pinch of salt, and bring to a boil.

Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.

At the end of 15 minutes, turn of the heat. Let the rice sit for 5 minutes. Fluff the rice with a fork.

Serve the mushrooms on top of basmati rice, drizzle with the left over prune sauce and top it with orange slices, spring onions and cilantro.

I am very proud to introduce you this mouth watering recipe! Mushrooms are a great source of plant based protein and the great thing about this plate is that its vegan, gluten free and super yummy! You will need some preparation in advance with soaking the cashews but it is essential for achieving this creamy texture. If you don’t have the time to do the soaking, don’t worry, we won’t tell anyone!

You can serve this plate as a starter to impress your quests or even as main dish accompanied with your favorite salad. Give it a try and be reassured that you cannot go wrong with this!

Add cashews, water, garlic, salt and pepper in the blender and blend scraping down sides as necessary, until smooth and creamy.

Fill the mushrooms with cashew cream and drizzle with olive oil.

Add some poppy seeds to each mushroom and bake at 180c for 20 minutes.

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WINE SUGGESTION

When the autumn nights start to turn chilly, you will love to enjoy savory mushroom dishes to pair with red wines. Red wine and mushrooms are a unique marriage of complex flavors; this recipe with the portobello mushroom brings out the meaty quality of a steak so it can be paired with almost any robust red such as Zinfandel, Syrah/Shiraz and believe me you will find that the flavors in both complement each other beautifully and in great harmony.